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10 Easy-Peasy Healthy Indian Breakfast Recipes for Pregnancy

01/09/2017
Healthy Indian Breakfast for Pregnancy

Indian food provides optimum nutrition for you and the baby. With a proper mix of healthy fats like ghee, carbohydrates, protein rich dals and curries – you don’t have to worry about following a full Indian diet throughout 9 months. Here are some easy-peasy, delicious and healthy Indian breakfast recipes for pregnancy.

#1 – Chickpea Poha

Ingredients:

  • ½ cup of boiled chana or chickpeas
  • 2 cups of rinsed Poha or Beaten Rice
  • ¼  Tsp of Hing
  • 1 tsp of Jeera
  • 1 tsp of Rai or Mustard Seeds
  • ½ chopped tomatoes and onions
  • ½ Tsp of Turmeric
  • ½ Tsp of Chilli Powder
  • Salt to taste
  • Coriander (Cilantro) to garnish
  • 2 tsp of Lemon Juice

 

Recipe:

  1. Heat 1 tbsp of olive oil in a pan.
  2. When it becomes hot, add Hing, Jeera, and Rai.
  3. Next, add onions. Fry them for about a minute before adding tomatoes. Cook the mixture for another minute before adding chickpeas.
  4. Add all the remaining spices – Turmeric, Chilli Powder and Salt.
  5. Add the rinsed beaten rice at last and turn off the heat.
  6. Add lemon juice and mix the Poha properly.
  7. Garnish it with coriander leaves before serving.

 

#2 – Semiyan or Vermicelli Noodles

Ingredients:

  • 1 cup of soaked Semiyan (at least for half an hour)
  • 1 diced Tomato and Onion
  • ¼ tsp Hing
  • ½ tsp Rai or Mustard Seeds
  • ½ tsp Chilli Powder
  • ¼ tsp Turmeric
  • ¼ tsp of Garam Masala
  • Salt to taste

 

Recipe:

  1. Heat 2 tbsp of Olive oil in the pan. Add Rai and Hing after the oil is heated.
  2. Next, add onion and cook it for a minute before adding tomatoes.
  3. Add chili powder, salt, turmeric and garam masala to this mixture.
  4. Add around ½ a cup of water and let it cook on a low flame till all the water gets soaked up and semiyan is soft and dry.
  5. You can add more water if you feel semiyan isn’t cooked yet.

 

#3 – Jowar Upma

Ingredients:

  • 1 cup of Jowar or White Millet Flour
  • ½ cup of Semolina
  • 1 tsp Mustard Seeds or Rai
  • ¼ tsp of Hing or Asafoetida
  • 5-7 Curry Leaves
  • 1 tsp of Urad Dal
  • 1 diced Onions
  • ½ tsp of Chilli Powder
  • Salt and Pepper to Taste
  • 2 tbsp of Lemon Juice
  • Dhania (Coriander Leaves) to garnish)

 

Recipe:

  1. Heat 2 tbsp of Ghee in a pan. Add Rai and Urad Dal first.
  2. Once rai starts to crackle add curry leaves and hing.
  3. Next, add onions and let it look for about a minute before adding Semolina to the pan.
  4. Cook semolina for 2-3 minutes and then add jowar.
  5. Cook the whole mixture for about 3-4 minutes more before adding 2 ½ cups of water to the mixture.
  6. Once you add water, it’s necessary that you stir continuously.
  7. While stirring add salt, pepper, and chili powder.
  8. Switch off the stove and add lemon juice to the upma.
  9. Garnish with dhania before serving.

 

#4 – Zucchini and Carrot Chilla

Ingredients:

  • 1 cup Rice Flour
  • ½ cup Besa (Gram Flour)
  • 1 cup Zucchini or Turai
  • ½ cup Carrot
  • 1 tbsp Chopped Coriander
  • Salt and Pepper to taste (You can add little bit of chili powder)

 

Recipe:

  1. Mix all the ingredients together to make a thick batter. Add water as necessary.
  2. Heat a pan and pour one ladleful of batter on it. Spread it evenly.
  3. Drizzle a few drops of oil on the sides of pancake to make it easy for it to come off.
  4. Cook it evenly on both sides.
  5. Serve immediately.

 

#5 – Green Moong Dal & Paneer Chilla

Ingredients:

  • 1 cup Green Moong Dal soaked overnight and blended
  • ½ tbsp chopped green chillies
  • Salt to taste

Paneer filling

  • 100 grams of crubmled paneer
  • 2 Diced Tomatoes
  • Salt, Turmeric and Chilli Powder to taster

 

Recipe:

  1. Heat a pan and pour one ladleful of green moong dal batter on the pan.
  2. Let it cook for a minute and then drizzle oil along the sides. Cook for another minute.
  3. In the meantime, add paneer, tomatoes and spices. Put a spoonful or two of this cottage cheese mixture on only half of the chilla.
  4. Roll the other side of the chilla on the mixture side and take it off the pan.
  5. Serve immediately.

 

#6 – Spinach Dosa

Ingredients:

  • 1 cup Whole Wheat Flour
  • ¼ cup Soaked and Blended Urad Dal
  • ½ cup Boiled and Pureed Spinach
  • Salt to taste

 

Recipe:

  1. Mix in the urad dal with whole wheat flour, spinach puree and salt. Add in water to make the batter a little thinner than what we use for chilla.
  2. Pour a ladleful of batter on the pan and spread it evenly to form a thin circular dosa.
  3. Drizzle some oil along the sides of the dosa.
  4. Cook it properly till it becomes brownish in color.

 

#7 – Multi Flour Idli

Ingredients:

  • ½ cup of soaked and blended Urad Dal.
  • ½ each of Jowar, Bajra, Ragi and Wheat Flour
  • Salt to taste

 

Recipe:

  1. Mix in all the flours, salt and add water to form a thick batter. Keep it covered overnight to let it ferment.
  2. In the morning use this batter to prepare idli in the Idli sancha.

 

#8 – Beetroot and Sesame Paratha

Ingredients:

  • ½ cup Whole Wheat Flour
  • 1 Tbsp Sesame Seeds
  • ½ cup of boiled and grated beetroot
  • Spices – Salt, Chilli Powder, Turmeric, Hing and Dhania Powder

 

Recipe:

  1. Mix everything together and form a dough. Divide the dough into equal portions.
  2. Now, roll the dough to prepare an even roti.
  3. Cook each roti with a little bit of ghee or olive oil till it becomes brown colored on both sides.
  4. You can have it as breakfast or pack it in an aluminium oil to use it later for lunch.

 

#9 – Tomato and Paneer Toast

Ingredients:

  • 4 Whole Wheat/Multigrain or your favorite type of bread.
  • 2 cups of medium sized diced tomatoes
  • ½ a cup of crumbled Cottage Cheese a.k.a Paneer
  • 2 tbsp of chopped basil leaves
  • ½ tsp of mixed herbs
  • 2 tbsp of olive oil
  • Salt and pepper to taste

 

Recipe:

  1. First, toast the bread either in a toaster or bake it in an oven for 5-7 minutes at 200 degC.
  2. Once the bread is toasted, add the mixture of the topping.
  3. You can create your own variation of this toast by adding a little bit of hummus, mayonnaise, cheese etc.

 

NOTE: Do not add or use Amul Cheese Spread in your recipes as it contains soft cheese. Soft cheese is not safe to consume during pregnancy as it can be a source of listeria infection.

 

#10 – Mini Potato Pancakes:

Ingredients:

  • 1 cup Grated (not boiled) Potatoes
  • 1 tsp Chopped Garlic
  • ½ cup Rice Flour
  • 2 tsp Chopped Green Chillies
  • ¼ cup Chopped Coriander Leaves
  • Salt and Pepper to taste

 

Recipe:

  • Mix all the ingredients along with water to prepare a batter.
  • Next, drizzle some oil on the pan and pour the batter on it.
  • Make them round with the ladle.
  • Cook them on both sides.
  • You can serve it with a variety of sauces. Potatoes go with almost everything.

 

While being on an Indian diet try to avoid fried foods like samosa. Kachori, jalebi etc. Opt for healthy dessert options. Street food is very thoroughly consumed in India, but it’s not that safe. If you really want to enjoy a plate or two of pav bhaji and chole kulcha, choose a vendor that cooks freshly in front of you and there are lot of locals already dining. Also, try to reduce your consumption of chai to a cup or two daily as it has a lot of caffeine.

 

With the appropriate amount of safety measures taken, Indian food is as nutritious and safe as any other diet across the world. These are just a few examples of healthy Indian breakfasts for pregnancy, we are sure there are a variety of other delicacies available.

What was your favorite breakfast during pregnancy? Tell us in the comments section below:

 

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1 Comment

  • Reply mahesh 03/09/2017 at 1:34 pm

    Thank’s Dude. This is really interesting and very useful..

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